RecipeDB

Cooking in progress....

Green Bean Salad in Tangy Vinaigrette

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0574
Energy (kCal)598.1455
Carbohydrates (g)24.7547
Total fats (g)54.83
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam the green beans until crisp-tender. | 2. Drain in a large colander and run under cold water. | 3. Leave to drain thoroughly, about 10 minutes. | 4. Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified. | 5. Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans). | 6. Pour dressing onto green beans in a pretty bowl and toss to coat. | 7. Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing. | 8. Re-toss just before serving. | 9. Sprinkle toasted walnuts over and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green bean 1 1/2 1/2 topped tailed cut 46.5 10.455 2.745 0.33
    balsamic vinegar 1/4 cup 56.1 10.8566 0.3124 0.0
    dijon mustard 1 teaspoon - - - -
    anchovy fillet 2 rinsed - - - -
    sugar 3/4 teaspoon 13.7655 3.4431 0.0 0.0
    garlic clove 1 -2 - - - -
    salt black pepper ground - - - -
    extra virgin olive oil 1/2 cup - - - -
    walnut 1/4 cup chopped toasted 481.78 0.0 0.0 54.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition